Succotash is a traditional Southern dish whose name is taken from an Indian word which means boiled corn. It's a perfect way to celebrate all of the fresh vegetables of summer!
Yield: |
4-6 servings as a side |
Active Time: |
25 minutes |
Start to Finish: |
25 minutes |
For this recipe you’ll need:
- 1/4 pound bacon, cut into lardons
- 1/2 Vidalia, or other sweet onion, medium dice
- 2 ears sweet corn, kernels removed
- 1 cup baby lima beans, fresh or frozen (thawed)
- 1 small zucchini, medium dice
- 1 clove garlic, minced
- 1/2 pint grape or cherry tomatoes, halved
- 2 tablespoons fresh basil, chiffonade
- Salt & pepper to taste
Directions:
- Place the bacon lardons in a wide pan with a lid, and set it over medium heat. Cook until the bacon is crisp. Remove the lardons with a slotted spoon, leaving the fat in the pan, and set them aside.
- Add the onion to the pan, and cook until soft and translucent, 3 to 4 minutes. Stir in the garlic, and gently sauté until aromatic, about 1 minute.
- Stir in the corn kernels, lima beans and zucchini. Cover the pan and let the vegetable steam until tender, about 5 minutes.
- Uncover the pan and mix in the tomatoes, basil, and bacon lardons. Season with salt and pepper to taste, and serve.
